Sweet and Spicy Miso Grilled Salmon
Fire up your grill and get ready to indulge in a summer feast that's both delicious and gluten-free! In this blog post, we're bringing you a trio of mouthwatering recipes that perfectly blend bold flavors with healthy ingredients. Whether you're a seasoned griller or a kitchen newbie, this guide to Sweet & Spicy Miso Grilled Salmon, Garlic Ginger Pilaf, and Grilled Veggies will make your taste buds dance. Packed with simple yet powerful ingredients like miso, ginger, and sesame oil, these dishes are not only easy to prepare but also sure to impress. Dive in and discover how to create a gluten-free meal that's as satisfying as it is nutritious.
Sweet & Spicy Miso Grilled Salmon:
2 Salmon filets, roughly 1 pound each
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon red pepper flakes
1.5 teaspoons lemon juice
1/2 teaspoon sesame oil
1.5 tablespoons white miso paste (make sure it’s labeled gluten free)
2 tablespoons honey
2 garlic cloves, minced and crushed
1teaspoon favorite gluten free hot sauce (optional)
1. Apply an even, thick layer of marinade on each salmon
2. Marinate salmon with miso mixture in fridge at least 1 hour, up to 24 hours; let sit at room temperature for about 30 minutes before grilling
3. Heat grill to 400°F
4. Just before placing salmon on grill, oil skin side
5. Grill with lid closed 10-12 minutes; flesh should lighten in color and internal temp should be around 130°F
6. Serve with lemon wedges
Garlic Ginger Pilaf:
1 medium sweet yellow onion, diced
3 large garlic cloves, minced and crushed
1 tablespoon grated fresh ginger
1 teaspoon sesame oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon turmeric
4 tablespoons butter
1.5 cups jasmine rice, washed
2 teaspoons lemon juice
1 cup frozen mukimame (shelled soybeans)
about 2 cups gluten free broth
1 cups diced or shredded carrots
1. Melt butter on medium-high heat and sauté onions, about 3 minutes
2. Add garlic, ginger, and washed rice, salt, pepper, and turmeric, sesame oil; sauté stirring frequently 1-2 more minutes
3. Add mukimame on top of rice
4. Add broth, lemon juice
5. Set rice cooker to white rice setting, bake in oven, or steam on stove top in a covered pan
6. When rice is cooked, immediately add carrots and fluff
Grilled Veggies:
1. Slice zucchini vertically in to long, thin strips
2. Cut romaine lettuce in half
3. Generously coat all sides of veggies with olive oil, salt, pepper
4. Grill at 400°F for around 3-4 minutes on each side; serve immediately